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Development and Innovation

Code: 103256
Credits: 6
2026/2027
Degree programme Type Course
Food Science and Technology OB 3

Contact lecturer

Name :
Idoia Codina Torrella
Email :
idoia.codina@uab.cat

Teaching staff

Jordi Gamundi Ballbe
Alvar Gracia Julia
Jaume Prat Castellà

Group languages

You can consult this information at the end of the document.

Prerequisites

It is recommended that students have acquired the knowledge of the subjects: Food Processing Methods I, Economics, Management and Logistics of Food Business, Food Products, Process Fundamentals, Food Analysis and Quality Control, Basic Operations, Human Nutrition, Reactors, Instrumentation and Control, and Food and Culture. Furthermore, it is appropriate to take simultaneously (or have already completed) the subjects of Food Processing Methods II and Pilot Plant Experiences, to take better advantage of the learning process. To successfully complete this course, students should possess knowledge related to food industry processes, the characteristics of different raw materials and food additives, human nutrition, and the regulations at any given time, amont other relevant topics.


Objectives

Innovation is an inherent characteristic of leading economies and is of great importance in ensuring the competitiveness of companies, as well as in understanding the protection of intellectual property and how technology transfer is conducted. This course integrates knowledge related to the organizational structure of companies and their decision-making and operational mechanisms, considering research, development, and innovation (R&D&I) activities.


The Objectives of this subject are to know and understand:

  • The concepts of research, development, and innovation.
  • The current evolution of the agri-food industry, the needs of the sector, and market trends.
  • The marketing elements required by business managers.
  • Creativity and innovation techniques.
  • The methodology and stages related to the development of new products.
  • The design of formulations and processes for obtaining food products.
  • The calculation of costs related to the development of a new product.
  • Technological innovation to promote the creation of new products.
  • The structure of the food company and the decision-making mechanisms related to the development and launch of a new product.
  • Intellectual property protection mechanisms, technology transfer, and exploitation.
  • The new digital tools being incorporated into the food industry.
  • The existing sources of public funding for research and innovation.
  • The environment that supports research and innovation in the food sector (technology centres, universities, public research centres).
  • Techniques for the presentation and defence of projects. The company's communication plan.


Learning outcomes

  1. Adopt an ethical stance and attach importance to quality in work.
  2. Show sensitivity to environmental, sanitary and social issues.
  3. Establish the differences between development and innovation.
  4. Define the concept of functional food and related areas.
  5. Identify the processes for obtaining bioactive components.
  6. Classify the procedures for processing functional foods.
  7. Comprehend the concept of technofunctionality.
  8. Present the processes for incorporating ingredients and additives.
  9. Relate the formulation to the stability and the processing of the food.
  10. Take account of social, economic and environmental impacts when operating within one's own area of knowledge. 
  11. Make changes to methods and processes in the area of knowledge in order to provide innovative responses to society's needs and demands. 

Contents

The content of this subject includes the following concepts:


BLOCK I

1. Food Innovation.

General concepts of R&D&I. Types and sources of innovation. Global trends and innovation strategies.

2. The Food Company Environment: A Global Market.

The environment of food companies and the main food distribution channels. Market niches in the food industry and corporate social responsibility in relation to new food trends.

3. Fundamentals of Marketing.

Basic principles and concepts of marketing, the planning process and strategic formulation, the market, and consumer behaviour.

4. Teamwork, Structure and Roles.

Value proposition and benefits of teamwork, personality and enneagrams, roles, different team structures, leadership, organization, and operation.

BLOCK II

5. The Innovation Process in the Food Industry.

Steps of the innovation process. Technological innovation model. Involvement of company departments in the innovation strategy. The innovation funnel. Stage-Gate model.

6. Methodology for the Development of a New Product.

Creativity techniques. Definition of the brief. Formulation tools. Industrial scaling-up process. Cost Prices calculation. Product characterization and validation analyses. Stages and processes for the launch of new products.

BLOCK III

7. Innovative Technologies in the Food Industry.

Description of the most innovative technologies in the food industry.

8. New Technologies Based on Digitalization.

New technologies applied in the food sector based on digital tools. Concepts of Industry 4.0, Blockchain technology, Artificial Intelligence, Automation, and Robotics. Applications of digital tools.

9. Structure and Organization of the Food Company.

Organizational structure and factors involved in the process of developing and launching a product. Current R&D&I models: multinational companies, SMEs, and private-label manufacturers.

10. Business Plan and Implementation.

Basic concepts of business and entrepreneurship, business planning, opportunities, development, and verification of the implementation plan.

11. R&D Funding Programmes and Public Research Organizations.

Identification of the main public funding programmes and the principal research support agencies at the regional, national, and European levels. Identification of technology centres, research institutes, and universities as a support environment for industrial research. Basic concepts for preparing a technical proposal to obtain public funding.

Learning activities and methodology

Title Hours ECTS Learning outcomes
Preparing self-learning work 32 1.28 3, 4, 5, 6, 7, 8, 9
Conferences 24 0.96 3, 4, 5, 6, 7, 8, 9
Prácticas 14 0.56 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11
Study and bibliographic alquiry consultation 60 2.4 3, 4, 5, 6, 7, 8
Tutorials 13 0.52 1, 3, 4, 5, 6, 7, 8, 9
Supervised 5 0.2 5, 9

Lectures

Students acquire the scientific and technical knowledge specific to the subject by attending the lectures and complementing them with independent study. In some sessions, learning materials will be provided in advance, and students will be required to complete preparatory work before class.


Seminars (PAUL, 1 group)

The seminars will be led by the professors. During these sessions, students actively participate in the discussion of predetermined topics through the exchange of information and/or materials. Group self-learning activities will be carried out. The seminars included in this subject are:

Product Development:

  • R&DI_PD1: Brainstorming technique and product development proposal (2h)
  • R&DI_PD2: Food formulation (2h)
  • R&DI_PD3: Product development (progress review) (2h)
  • R&DI_PD4: Presentation of the developed products, by the different groups (3h)

Marketing and Market:

  • R&DI_MM: Innovation case study (2h)

Digital Tools:

  • R&DI_DT: Digital tools (2h)


Practical Sessions

The product development will be carried out in groups. The objective of the practical sessions is to complement, apply, and reinforce the knowledge acquired during the lectures and/or in other subjects of the degree programme. The final results obtained during these sessions will be presented in Seminar PD4.

Annotation: within the schedule set by the centre or degree programme, 15 minutes of one class will be reserved for students to evaluate their lecturers and their courses or modules through questionnaires.

Assessment

Continuous assessment activities

Title Weight Hours ECTS Learning outcomes
Examination 40% 1 0.04 1, 2, 3, 4, 5, 6, 7, 8, 9, 10, 11
Self learning and practical training 60% 1 0.04 1, 2, 3, 4, 5, 6, 7, 8, 9

The evaluation of this subject will be assessed through:

  • Final Exam: This accounts for 40% of the final subject. To average this mark with the other assessment activities, students must obtain a minimum score of 5 out of 10. If this minimum grade is not achieved, students will be required to recover this exam.
  • New Product Development Project: This represents 45% of the final subject. This percentage includes the work carried out during the different laboratory sessions and the PD1, PD2, and PD3 seminars, as well as the grades obtained for the course report and the final product development presentation (Seminar PD4).
  • MM and DT Seminars: These account for 15% of the final subject grade. This mark includes attendance and the assignments associated with the MM and DT seminars, each contributing proportionally to this percentage.

The course will be passed with a 5.0 or higher (out of 10). Students must have been assessed in at least two-thirds of the course assessment activities to be eligible for the recovery exams. A student will be considered "No evaluable" if they have participated in assessment activities representing 15% or less of the final subject grade.


This course does not offer a single-assessment option.


"Any irregularity committed during an assessment activity (including academic fraud, plagiarism, or the improper use of Artificial Intelligence, unless such use is explicitly authorised in the subject guide) that may lead to a significant alteration of the assessment result will result in a grade of 0 (zero) for that assessment. If the subject guide specifies that passing the course requires obtaining a minimum grade in that assessment, or if multiple irregularities are committed in the assessment activities of the same course, the final subject grade will be 0 (zero). In addition, disciplinary proceedings may be initiated against any student who commits any of these irregularitie".

Bibliography

web pages of interest

http://www.knovel.com/web/portal/browse/subject/60/filter/0/

http://www.magma.ca/~scimat/


Software

Paid software with an partial opensorce

• www.foodparing.com main digital tool for the combination of ingredients for new formulations, especially from an aromatic/culinary point of view.

• www.mintel.com the world's leading market research company in the food and convenience/cleaning/cosmetics sector. Its potential use will be shown and reports on market trends, new ingredients, etc. will be accessed. that they have made public.

Online search engines to calculate the carbon footprint, water footprint and occupation of arable land, among others. (ENT foundation, acuaes foundation, online databases)

• www.delectatech.com digital tool for the foodservice sector based on Bigdata. It supplies data mainly to the Horeca/restaurant sector and also to food companies and distributors, including, for example, types of food consumed by area, points of sale, etc.

Product development support:

• www.miro.com base for the project

• https://chat.openai.com to generate product/brand name

• www.looka.com to generate logo

 

Course groups and languages

The information provided is provisional until November 30. After this date, you will be able to consult the language of each group through this link. To access the information, you will need to enter the course CODE

Type of teaching Group Language Semester Shift
(TE) Theory 1 Catalan second semester morning-mixed
(PAUL) Classroom practices 1 Catalan/Spanish second semester morning-mixed
(PLAB) Practical laboratories 1 Catalan second semester morning-mixed
(PLAB) Practical laboratories 2 Catalan second semester morning-mixed
(PLAB) Practical laboratories 3 Catalan second semester morning-mixed